Pear and Red Onion Gratin

Ingredients

• 1 large organic red onion
• 3 ripe organic Bosc pears
• 3 Tbsps expeller-pressed extra-virgin olive oil
• 1 Tbsp chopped fresh thyme
• ¼ tsp salt
• Freshly ground pepper to taste
• 1 cup coarse whole sheat dry breadcrumbs (see NOTE)
• ⅓ cup grated organic Parmigiano-Reggiano

Directions

1. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into water. Let stand for 20 minutes.
2. Preheat oven to 400°F.
3. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 Tbsp oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
4. Roast for 30 minutes, stirring twice.
5. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with remaining 2 Tbsps oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to oven and roast until breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.



NOTE - To Make Your Own Breadcrumbs: Trim crusts from firm whole-grain sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread breadcrumbs onto a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Nutrition Facts

Per serving: 188 calories; 7 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 29 g carbohydrate; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium. 2 Carbohydrate Servings


Nutrition Bonus: Vitamin C (15% daily value)

Exchanges:½ starch, 1 fruit, 1 vegetable, 1 fat.